| 5 | c | stock (chicken or vegetable) |
| 3 | shallots (finely chopped or 2 medium onions) | |
| 2 | clove | garlic (minced) |
| 4 | stalks celery (finely diced) | |
| 1 | tbsp | olive oil |
| 14 | oz | medium grained rice (such as Arborio) |
| 3 | c | dry white wine (or 2 3/4 cups water with 1/4 cup apple cider vinegar) |
| 1⁄2 | c | fresh thyme (picked from stems) |
| 1 | c | Stonyfield Organic Fat Free Plain Yogurt |
| 5-1/2oz goat cheese (reserve a bit for garnish, crumbled ) | ||
| 8 | slice | prosciutto (thinly sliced) |
| Salt and pepper |
Heat stock on stove.
In a separate saucepan, sauté shallots, garlic and celery in olive oil until shallots 3-4 minutes or until tender. Add rice and continue to stir (rice will begin to be translucent around the edges). Add wine and continue to stir. Once wine had begun to cook into rice, add hot stock a ladle at a time waiting until all liquid has been absorbed between additions (about 15 minutes).
Add thyme, salt and pepper to taste. Remove from heat and fold in yogurt and most of goat cheese. Ladle into plates and lay prosciutto slices over risotto. Add a bit more crumbled goat cheese to garnish.